Begin by dicing the boneless chicken breast into bite-sized pieces. In a mixing bowl, combine the diced chicken with 1 tablespoon of corn starch, salt, and black pepper. Toss until the chicken is well coated.
In a wok or large skillet, heat 2 tablespoons of canola or vegetable oil over medium-high heat. Allow the oil to become hot but not smoking.
Add the coated chicken to the hot oil in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Toss in the sliced yellow onion and fresh green beans. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the sweet chili sauce, low sodium soy sauce, light brown sugar, 2 teaspoons of corn starch, rice vinegar, garlic powder, ground ginger, and red pepper flakes (if using). Make sure the corn starch is fully dissolved.
Return the cooked chicken to the pan with the green beans and onions. Pour the sauce over the stir-fry and mix well. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat all the ingredients.
Once everything is well combined and heated through, remove the stir fry from heat. Garnish with sesame seeds, if desired, and serve your 30-Minute Chicken and Green Bean Stir Fry hot over rice or noodles.
